Antipasti Skewers
This recipe was made with my youngest daughter, Dot, in mind. Dot is a huge fan of anything mozzarella. It was her idea to use skewers to make up little kebabs of cooked baby potatoes, cherry tomatoes and bocconcini — a jazzy (but still quick and easy) lunchbox option.
Add some prosciutto if you like. Tossing the mozzarella balls in pesto makes these skewers especially popular with pesto-loving children. I packed these into Dot’s lunchbox with a few grissini on the side.
With the potatoes already cooked, this is a rapid lunchbox to assemble — and it can easily be made the night before.
INGREDIENTS
Serves 2
12 baby potatoes, cut in ½ if required to be all the same size
12 mini mozzarella balls (bocconcini)
2 tbsp pesto (basil or sun-dried tomato)
1 tbsp olive oil
6 cherry tomatoes
6 small chunks of red pepper
6 thin slices of cured meat (prosciutto, salami)
Breadsticks or grissini pieces (optional)
Cocktail sticks or short skewers
METHOD
Boil the potatoes in salted water for 15 - 20 minutes until tender, then drain and refresh in cold water, then drain well
Mix the pesto and olive oil in a bowl. Add the mini mozzarella balls and toss to coat.
Skewer the ingredients and serve with breadsticks on the side